Chickpea and small pasta soup

Name: Chickpea and small pasta soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 60 ml olive oil; 1 pcs onion; 2 pcs garlic; 0.5 tsp dried rosemary; 0.5 tsp dried sage; 450 g canned tomatoes; 720 ml beef broth; 450 g canned chickpeas; 120 g small pasta; to taste fresh parsley; to taste grated parmesan; to taste salt; to taste black pepper

A thick soup based on tomatoes, chickpeas, and small pasta, suitable for a quick lunch or dinner.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 367
Protein: 13 g
Fat: 17 g

Ingredients

for 4 servings

olive oil60 ml
onion1 pcs
garlic2 pcs
dried rosemary0.5 tsp
dried sage0.5 tsp
canned tomatoes450 g
beef broth720 ml
canned chickpeas450 g
small pasta120 g
fresh parsleyto taste
grated parmesanto taste
saltto taste
black pepperto taste

Method

9 steps

Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the chopped onion and sauté until translucent, about 4 minutes.
Add the minced garlic, rosemary, and sage, and cook for another 1 minute.
Add the chopped tomatoes and cook, stirring, for about 10 minutes until thickened.
Pour in the broth, add the chickpeas, and simmer over low heat for 5 minutes.
Blend the soup with an immersion blender until smooth.
Return the soup to the pot, bring to a boil, add the pasta, and cook until tender.
Season with salt and pepper to taste.
Serve garnished with parsley and sprinkled with parmesan.